Corn on the Cob; Stays Hot and Fresh
This is my favorite way of cooking corn on the cob and keeping it hot and fresh for dinner, or for a party. I usually buy Peaches and Cream corn on the cob to cook this way. The quantity of four is simply a formula. Double or triple the recipe, or use as many cobs of corn as you like. Serve with recipe #190648 or recipe #225178. Or, add a toasted tomato sandwich, recipe #98724, for a great meal. If you have any leftover corn, cut the kernels from the cob and add them to soups and chowders, salads, savory pancakes, cornbread or muffins.
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DIRECTIONS
- Use only COLD WATER in a large pot.
- For every four cobs of corn add 2 Tablespoons sugar and 2 Tablespoons vinegar to the water. DO NOT PUT SALT IN THE WATER.
- Bring water to a boil uncovered.
- Add the husked corn on the cob.
- Cook for 6 minutes, uncovered.
- Remove corn as desired to serve, leaving the rest of the cobs in the water.
- Reduce heat to simmer. The corn, left simmering in the hot water, will stay fresh for hours.
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